Crack Pretzels - Bet You Can't Eat Just One
Recipe: #10193
July 23, 2013
Categories: Snacks, Appetizers, 5-Minute Prep, One-Pot Meal, Game/Sports Day, Picnic, Potluck, Oven Roast, Kid's Lunches, Spices, Herbs, Spicy, Gifts, more
"These are so addictive! I gave this recipe to some folks who now make 2 batches a week! This was given to me by Joyce , a co-worker, about 12 years ago. Note : Please use the large pretzels broken into pieces, these absorb the oil and flavor better then nuggets, or small twists. Submitted to the web by Shadows on February 26, 2007 Prep Time: 5 mins Total Time: 30 mins Servings:10"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (204.5 g)
- Calories 770.2
- Total Fat - 22 g
- Saturated Fat - 3.6 g
- Cholesterol - 5.8 mg
- Sodium - 1743.9 mg
- Total Carbohydrate - 128.4 g
- Dietary Fiber - 3.2 g
- Sugars - 0.8 g
- Protein - 15.5 g
- Calcium - 43.8 mg
- Iron - 7.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Preheat oven to 275°F.
Step 2
Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
Step 3
Bake for 15-25 minutes at 250°F stirring several times.
Step 4
Remove from oven to cool, stirring frequently until cool and well coated with the dressing.
Step 5
I sometimes add extra kosher salt to this as well as some cayenne pepper for added zing.
Step 6
Step 7
Warning: these are salty, one person is not supposed to eat the whole bach.
Tips
No special items needed.
1 Reviews
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